John Myers
Galloway Beef Entrecote Prepared Using 80 Degree Method
The perfect galloway beef entrecote prepared using 80 degree method recipe with a picture and simple step-by-step instructions.
- 400 g Entrecote from the butcher I trust
- 1 some Chili oil see my KB: http://www./rezept/394544/Scharfes-OEl.html
- 1 pinch Black pepper from the mill
- 1 pinch Sea salt from the mill
- Your Dieter was a widower of the day and got a good piece of meat from his butcher. At home I let it reach room temperature for an hour.
- Then the entrecote was fried on both sides in the chilli oil over medium heat (2 minutes per side) and then a little pepper and salt.
- Preheat the electric oven to 80 degrees. Now the entrecote is placed on the grid in the middle of the oven.
- Now let the entrcote simmer slowly. That took about 75 minutes. I checked with the pressure test and as you can see in the first picture, the meat is cooked to the point.
- If you want it more bloody, serve it a quarter of an hour earlier and if you want it through, but still super tender and juicy, you can leave it in the oven a quarter of an hour longer. It always depends on how long and spicy you have seared and how thick the meat is.
- I have not measured a core temperature, but experience has shown that I ate the entecote at a core temperature of around 55 degrees.
- Now I’ve cut it into strips (see first picture) so that you can see the cooking point. The interfaces can be sprinkled with a little sea salt and the entrecote can be enjoyed with side dishes of your choice. I still had a leftover potato salad from the previous evening, see my KB: Grandma’s birthday salad, but a piece of bread with it would have been enough.
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